Good heavens, what a fun great weird new recipe to try out! Tonight I grilled lamb burgers between two whole-wheat flatbreads, with slices of cheese tucked in them (in addition to the crumbled feta already mixed into the patties), and boosted with a lemon garlic tahini sauce. I'll have to try this again and figure out how to keep from charring the flatbread too much while the lamb burger inside reaches the appropriate doneness. But it will be a repeat meal on the Roediger House menu, for sure.
"Spiced Lamb Burger," from Bon Appétit, July 2014, p. 60.
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